Name: Moong dhall keema nonbhu kanji for ramzan recipe by Shobana Rajesh at BetterButter
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4
Ingredients: Broken rice 1 cup( preferably raw rice); Moong dhall 1/4 cup; onion 1 big; Tomato 1 big; Ginger garlic paste 1 tablespoon; Slited green chillies 4no; Bay leaves 4 no; Mint and coriander leaves 1/2 cup; Grated carrots 1/4 cup; Minced meat 250gms; Coconut milk 1 1/2 cup

ABOUT Moong dhall keema nonbhu kanji for ramzan RECIPE

This preparation of kanji, they prepare during eid time .once they finish the fasting ,people usually drink this kanji ,because its healthy

Ingredients Serving: 4

Broken rice 1 cup( preferably raw rice)
Moong dhall 1/4 cup
onion 1 big
Tomato 1 big
Ginger garlic paste 1 tablespoon
Slited green chillies 4no
Bay leaves 4 no
Mint and coriander leaves 1/2 cup
Grated carrots 1/4 cup
Minced meat 250gms
Coconut milk 1 1/2 cup

Instructions

First cut onion ,tomato,green chillies and grate the carrot and extract milk from coconut.
Take a pressure cooker add. 2 tablespoon of oil add bay leaves and onion fry add ginger garlic paste and mix nicely now add green chillies mint and coriander leaves together .
Now minced meat add grated carrot and tomato and fry nicely on the masala now add required salt and add the broken rice for few minutes so that rice will get the masala flavour.
Now add water,the ratio for rice and water is for 1 cup of rice I add 3 cups of water .
Now allow for five to Six whistles .Once done add the coconut milk and give one boil and switch of the flame. Can serve with coriander and mint leaves for garnish.

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